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Tuesday, 19 August 2014

Spinach & Mushroom Impossible Pie

The man of the house loves pies. A good vegetarian pie for a weekend lunch makes him always happy. My Shepard's pie is his favourite and this is his second most. This SPINACH & MUSHROOM IMPOSSIBLE PIE is the most easiest pie recipe you can ever make. Its so simple and when baked it beautifully forms a base and a crust on its own. The base is just breadcrumbs and the topping is an egg mixture with flour and milk. When baked the breadcrumbs form a crust in the bottom and the egg mixture fluffs up and holds the entire pie together. Its that simple! 




Pies are always great to make. You can use any leftover as filling. Any favourite veggies or meat  can be uses and it can be made according to your liking. 


I have used fresh home made breadcrumbs for the base. I really don't like the store bought ones. If you want to make home made breadcrumbs just take slices of 2 day old bread and place it in a food processor  / blender and pulse it few times. 


You Will Need:

For the Bottom Layer:
1 tbsp Oil, just regular refined oil will do
2 - 3 tbsps of Breadcrumbs, Store bought / Homemade

For the Spinach & Mushroom Layer:
1 Small Bundle Baby Spinach
1 cup of Button Mushrooms, Quartered
1 Small Onion, Finely Chopped
3 Cloves of Garlic, Grated
1/4 cup Crumbled Cottage Cheese / Paneer
1/2 Cup of Cheddar Cheese, Grated
1 tbsp Oil
Salt & Pepper to Season

For the Top Layer:
1/2 Cup of Plain Flour
3/4 tsp Baking Powder
1 tbsp of Unsalted Butter, Chilled
1 Cup of Milk
2 Large Eggs, Well Beaten
Any Herbs to Season, I used some Italian Seasoning & Chilli Flakes
Salt & Pepper to Season

The Cooking:

Step 1:
Take a baking dish approx. 1.5l. and grease the bottom with a tbsp of oil and sprinkle breadcrumbs evenly. Keep aside.

Step 2:
Blanch the spinach a little and squeeze out excess water and roughly chop. Heat a pan with oil and add the chopped onions and grated garlic. Saute for few mins till the onions are pin and translucent, then add the chopped mushrooms and saute for few mins. Then tumble in the spinach and saute breaking the clumps of spinach. Saute till all the mix is dry and season with salt & pepper. Take off heat and keep aside.

Step 3:
In  blender or a food processor  place the flour, baking powder & butter. Pulse it for few secs till the butter is mixed through and the mixture appears crumbly. Then pour in the milk, beaten eggs and season with salt, pepper & herbs. Blitz this for few more secs till everything is blended together. It will appear a little thick but still it will be runny.

Step 4:
Take the baking dish that has been crumb coated in the bottom previously. Place the spinach mixture on top of the breadcrumbs and spread evenly. Sprinkle the crumbled panner over the spinach mixture and top it off with grated cheese. Then slowly pour over the flour batter all over the cheese.

Place it in a pre heated oven at 180 degree Celsius and bake for 30 - 35 mins or until the pie has fluffed up, the top slightly browned and the pie set. Cool for 10 mins so that the pie sets well making it easier to get a nice clean slice.

Serve immediately hot or warm but not in room temperature. 

Recipe adapted from Tadka Pasta!
Happy Cooking!




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